Golden Crumpets with Melted Cheddar

Crumpets have a funny history in my kitchen. For years I thought of them only as something to toast and smear with butter and jam on a grey Sunday. Then I tried soaking them in a savory egg mixture the way you would make French toast, and they became something else entirely. The holes in a crumpet are what make this work. All those little pockets drink up the egg and milk, so the middle stays soft and custardy while the outside turns golden in the pan.

Crumpets are a British invention, with a bit of a cousin relationship to the English muffin. The batter is thin and poured into rings, and it bubbles up through the top as it cooks, which is where the signature holes come from. Using whole wheat crumpets here gives you a nuttier, slightly denser bite than the plain white ones, and it suits the sharp mustard and cheddar nicely.

A few things I have learned from making these more than once. Give the crumpets a full minute or two in the egg, flipping once, but do not leave them longer or they go soggy and fall apart when they hit the pan. Keep the heat at medium. If the pan is too hot the outside browns before the egg in the middle has set. Once the cheese goes on, a lid for a minute or so is all you need to melt it into a gooey layer without drying the bread out. Chives go on at the very end so they stay bright and green.

Leftovers are rare, but if you have a crumpet or two left over, wrap them tightly and keep them in the fridge for a day. Reheat them in a dry pan over low heat, covered, so the cheese softens again. They are not quite as good as fresh, but they are far better than cold toast. I would not try to freeze the cooked version.

For a fuller plate, the avocado and cherry tomatoes do most of the work. The tomatoes add a juicy, sharp contrast to the rich cheese, and a squeeze of lemon over the avocado keeps it from browning while you finish the other crumpets. A handful of peppery rocket on the side is lovely too, if you have it. Hot tea or a glass of cold water is all I want with them.

If you are planning a larger brunch, these pair well with a few other ideas from the site. A Cheesy Egg and Spinach Pita Panini makes a good companion for a crowd, and a Golden Egg Scramble Bowl with Sausage fills out the table if people are hungry. For something more substantial later in the day, the Cheesy Leek Rarebit on Rye Toast works on the same cheddar-and-bread idea.